Wild Mushroom Bisque

1 1/2 lbs. white mushrooms, sliced
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream

Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.

Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.

Submitted by: Kamdyn